Preparation for use in brewing.



UNITED STATES PATENT UFFIQlE.

LEO WALLERSTEIN, OF NEW YORK, N. Y.

PREPARATION FOR USE IN BREWING.

No Drawing.

To all whom it may concern:

Beit known that I,- LEO WALLERSTEIN, a subject of the Emperor ofGermany, residing at New York, in the county of New York and State ofNew York, have invented certain new and useful Improvements inPreparations for Use in Brewing, of which the following is aspecification.

This invention relates to the art of brewing, and comprises acomposition of matter to be added to beers, ales or like products forthe purpose of rendering them more stable and otherwise improving theircharacter.

In my copending application Ser. No. 554,645, filed April 11, 1910,Ihave described the addition to beers, ales or similar products, ofproteolytic enzyms for the purpose of increasing their stability. Astherein described, there is added to the beer at any suitable period ofthe brewing, but preferably during storage, a relatively smallproportion of asuitable proteolytic enzym which is active or capable ofactivity in slightly acid media, examples of such enzyms being pepsin,bromelin, papain, enzyms derived from malt, and the like. The effect ofsuch addition is to bring about, during and after the process ofpasteurization, or even at lower temperatures, sufficient time beingafford ed, a modification or decomposition of the coagulablealbumin'oids of the beer, the change induced therein being, as I havediscovered, of such character that these albuminoids are rendered farless sensitive to reduction of temperature and to the conditions oftransportation, storage, etc. It is now regarded as probable that theaction of the enzyms is to decompose the coagulable albuminoids with theformation of proteid bodies of simpler constitution and less sensitivecharacter. I have now found that further improved results are obtainedby using in conjunction with such enzyms or their commercialpreparations a substance which is capable of acting as a protectivecolloid,-

Specification of Letters Patent. Patented June 20, 1911, Applicationfiled February 17, 1911.

Serial No. 609,234.

In order that the invention maybe fully understood I will describe aspecific example thereof. Commercial lupulin or hop flour is mixed witha suitable excess of pulverized cane sugar, and the mixture charged intoa porcelain ball-mill and subjected therein to prolonged grinding.Continuous grinding for about one week gives satisfactory results. Forthe best results excessive temperatures should be avoided, and it ispreferable to cool the mixture, particularly in hot weather. Suitableproportions for the mixture to be ground are 2-10 parts by weight ofcommercial lupulin to 98-90 parts of cane sugar, the larger proportionof lupulin being preferred lnorder to reduce the quantity of the mixtureto be treated. Proportions of lupulin greatly exceeding 10% by weight ofthe mixture cannot be satisfactorily treated by this method, as asufiicient degree of subdivision to yield the results desired is notobtainable. At the end of the milling operation the material will befound in a state of extreme subdivision, and-to be capable of yieldingyellow solutions even with cold Water. obtained as above is thenintimately mixed with a preparation containing a proteolytic enzym ofthe character above described, and if desired with an additionalproportion of finely pulverized sugar. Suitable proportions for thefinal mixture may comprise:

cane sugar, 42 parts; lupulin, 2 parts; com- The product:

that the beer will retain its brilliance when chilled, stored,transported or subjected to other adverse conditions.

As regards the advantages of th1s treatment, it is to be understood thatcertam valuable qualities of beers and ales, including their body,foam-keeping qualities and nut-r1- tive character, are largely dependenton the content of albuminoids. On the other hand,

' these albuminoids by reason of their tendency to coagulation, renderthe beer extremely sensitive and liable to cloud, par

ticularly when chilled. Furthermore, 1n proportion as thealbuminoids-become coagulated the flavor of the beer tends todeteriorate. Heretofore efforts to impart stability to bottled beers andto improve their albuminoids.

keeping qualities have usually depended upon the elimination of thealbuminoids or upon a reduction of the percentage of According to thepresent method, on the other hand, there is little or no reduction ofthe proteid content of the beer,,or loss of desirable qualities due tothe presence of the proteids. There is merely such modification of theproteids as serves to eliminate their objectionable and characteristictendency to coagulate. It isto be notedalso that the enzym and theprotective colloid cooperate in bringing about this desirable result.The addition of the lupulin alone serves to some degree to stabilize thebeer, in virtue of its protective action upon even the unmodifiedalbuminoids; and s1m ilarly the enzym alone very markedly increases thestability of the beer and if used intlsuificient proportions mayentirely elim- I inate the coagulable albuminoids. A primary advantageof the conjoint use of the enzym and the protective colloid is that thebeer is thereby rendered more stable than by the use of either agentalone, and this result may be secured with a smaller proportion of theenzym, and with a less profound modification of. the proteids, thanwould be required in case, the protective colloid were omitted. v

' It isimportant that beers treated by this process should be free fromsalts of the heavy meta'ls,-and particularly tin salts, as

these are found to neutralize or inhibit the effect of the enzym.

The process as above described is applicable also to the treatment ofales and mmilar products;

I claim 1. A composition of matter for stabilizing .beer or ale,containing a. proteolytic enzym active in slightly acid media, and aprotective colloid.

2. A composition of matter for stabilizing beer or ale, containing aproteolytic enzym

